Welcome to the October Edition of Bord Bia's Ireland Market Foodservice Newsletter
The agenda and speaker line up for our 2025 Foodservice Seminar has now been finalised!
The theme for this year’s event is Stories in Collaboration and we’re delighted to be joined (amongst others) by keynote speaker Barry Byrne, Head of Knowledge Management with Novartis (who will speak to the Power of Conversations); and Margot Slattery , Global Head of Social Sustainability & Inclusion with ISS (who will share Lessons Learned on how partnerships can lead to growth).
We will present our end-of-year Irish foodservice market insights report, along with the latest findings from global foodservice research on the Future of the Commercial QSR Kitchen. Additionally, findings from a separate research project examining Irish beef and the UK Foodservice market will be the focus of our second panel session.
Monthly Spotlight: Need to balance convenience with human touch
A recent Canvas8 article refers to the fact that drive-thru coffee chains are booming in the US as time-pressed consumers prioritise convenience and efficiency (59% of Americans now buy their coffee via drive-thru). But alongside the need for speed, it’s also worth noting the paradox that exists when it comes to Gen Z and social anxieties. Nearly half (47%) report feeling too anxious to order coffee face-to-face, a phenomenon dubbed as ‘baristaphobia’…at the same time, many younger customers still crave human connection and ‘low pressure’ ways to connect. The real opportunity lies in balancing a frictionless service with environments that offer both comfort and genuine human touch.
General Industry News
Irish GDP to Rise 9% in 2025 on Strong Export Performance
RTE Business – 01.10.2025
Ireland’s GDP is forecast to grow by 9% this year, driven by strong multinational exports ahead of tariff changes, according to EY. Domestic economic growth is expected at 3.2% in 2025 and 2.6% in 2026, with inflation steady at 2%. EY’s chief economist highlighted a healthy labour market and increased public investment as key confidence factors. The outlook reinforces Ireland’s economic resilience, an encouraging signal for foodservice and hospitality operators navigating rising costs and shifting consumer demand.
Legislation to Remove Dublin Airport Passenger Cap Expected Soon
RTE.ie – 14.09.2025
The Government is preparing legislation to lift Dublin Airport’s 32 million annual passenger cap, with Transport Minister Darragh O’Brien expected to bring a proposal to Cabinet. The DAA predicts that raising the cap to 40 million could increase flight emissions by 24%, prompting criticism from climate and resident groups. Ryanair’s Michael O’Leary slammed the delay, accusing the Government of inaction. While the move may boost tourism and support foodservice and hospitality sectors, it reignites debate over balancing economic growth with environmental responsibility.
Quick Service Restaurant (QSR) & Pub Sector
Ireland’s First Taco Bell Opens At New Applegreen In Co. Meath
www.checkout.ie – 16.09.2025
Applegreen has launched Ireland’s first Taco Bell restaurant as part of a €15 million investment in a new motorway service area at Junction 6 on the M3 in Dunshaughlin, Co. Meath. The site, which created over 100 jobs, also features Burger King, Braeburn Coffee, M&S Food, and Applegreen’s new deli concept, Crafted. Open 24/7, it marks Applegreen’s largest Irish investment this year and is part of a €1 billion expansion plan across Ireland, the UK, and the US. The move signals growing diversification in Ireland’s QSR landscape, with further Taco Bell outlets planned.
LVA Conference 2025 shapes pub future
Drinks Industry Ireland– 25.09.2025
The Licensed Vintners Association (LVA) Conference 2025 took place at the Westbury Hotel, spotlighting key trends shaping Dublin’s pub scene. Topics included the rise of low and no-alcohol drinks, smart food strategies, refurbishment best practices, and shifting consumer preferences among younger generations. A closing panel featuring industry leaders explored future challenges and opportunities, reinforcing the LVA’s commitment to supporting innovation and sustainability in the city’s vibrant pub trade.
Hotel & Restaurant Sector
€8m rooftop restaurant at former Central Bank HQ set to open
TravelExtra.ie– 23.09.2025
Díon, Dublin’s first rooftop hospitality venue, will open in November atop the former Central Bank on Dame Street. The space includes a restaurant, lounge, and bar with 360° city views, offering Irish cuisine with an international twist. Managed by Jamie Belton and developed by NolaClan’s Alan Clancy, Díon will seat 210 guests and feature private dining options, adding a premium new destination to the city’s casual dining scene.
Call for Budget Support to Protect Hospitality Sector
Business Plus – 02.10.2025
Insurance specialists Gallagher are urging the Government to deliver targeted support for hospitality in Budget 2026, warning that rising costs, climate risks, and falling overseas visitor spend are putting restaurants, cafés, and hotels under severe pressure. While a VAT cut to 9% would help, Gallagher says broader measures are needed to prevent closures and build resilience across Ireland’s hotel and restaurant sector.
Casual Dining / Route to Market
BWG Foods Ricky O’Brien appointed chair of IFSA
www.shelflife.ie – 22.09.2025
Ricky O’Brien, Foodservice Director at BWG Foods, has been appointed chair of the Irish Foodservice Suppliers Alliance (IFSA) for 2025–2027, succeeding Conrad Greene. With a background from UCC and Harvard Business School, Ricky brings extensive industry experience and a focus on innovation and growth. He leads BWG Foodservice’s management team, delivering solutions to over 20,000 clients nationwide. In his new role, Ricky aims to strengthen industry relationships and continue IFSA’s work supporting Ireland’s casual dining and route-to-market sectors.
German Doner Kebab Launches in Ireland
Hospitality and Catering News – 03.10.2025
German Doner Kebab (GDK) is entering the Irish market with its first outlet opening at Liffey Valley, Dublin, by year-end. Partnering with Strava Group, GDK plans to roll out 30 restaurants nationwide over the next decade. Known for its premium kebabs and innovative formats, including plant-based options and a value-driven “Fiver Menu”, GDK’s arrival brings fresh competition and new route-to-market opportunities for suppliers.